Finely chop the prawn meat. Add to a large bowl along with the pork mince, shiitake mushrooms, spring onions, oyster sauce, Shaoxing wine, sesame oil, chicken stock powder, white pepper and corn flour.

Using chopsticks, stir the filling in one direction until the mixture becomes sticky and cohesive.

Trim the four corners off each square wonton wrapper to create a rounded shape. Form a “C” shape with your thumb and fingers and place one wrapper over your hand. Spoon approximately two tablespoons of filling into the centre.

Using the back of a spoon or a small flat spatula, gently press the filling down until the base rests against your pinky finger, creating a flat bottom. Smooth the top of the siu mai with the spatula. Repeat with the remaining filling and wrappers.

Sprinkle a small amount of finely diced carrot on top of each dumpling, if using.

Line a bamboo steamer basket with greaseproof paper, poking a few holes to allow steam to circulate. Arrange the dumplings in the basket, leaving space between each one.

Place the steamer over a pot of simmering water, ensuring the base does not touch the water. Steam the siu mai for 10 minutes, or until cooked through.

Serve immediately with soy sauce and chilli oil.